What I ate: Saturday, October 17, 2026

Breakfast: Bagel, lox and cream cheese, with 1.3 oz. wild cold smoked salmon on an everything bagel with red onion.

Prepped for lunch.

Made a double batch of the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday. Refrigerated one serving for Wednesday and froze 3 servings.

I already had a serving of filling for spicy western omelette in the freezer.

Prepped onion and garlic for Crushed hamburger Monday.

Prepped 3 servings of salad veggies. With carrot, celery, green pepper, red onion.

Prepped 2 servings of chipotle ranch salad dressing, 20 grams, 93 calories each.

Prepped 2 servings of spicy tuna salad sandwich.

Defrosted a Homemade waffle (previously frozen) for breakfast tomorrow.

Refrigerator prep for the week.

Snack: Yogurt snack. 140g Greek yogurt, 100g walnuts, 5g maple syrup. 20g blueberries. 177 kcal.

Lunch: Mackerel and spinach rice bowl #2.

Snack: Peanut butter crackers (180 cal).

Dinner: Chicken Old Mill. Mt. Upton, NY, with Jan and Steve. I forgot the take pictures so these are the ones from last visit, when I had the same thing.

Weight at beginning of the day: 115.0 lbs. Weight at the beginning of the next day: 115.6 lbs.